CAKE (no lie!)

Here is the cake thread. Post you own cakes here. Or pies. Or other recipes of things you (would) like to eat. Or drink (cocktails for example).

Chocolate Italian Cake

This wonderful cake is a chocolate version of the classic Italian Cream Cake.

Ingredients:

5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate-Cream Cheese Frosting
Garnish: pecan halves


Preparation

Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.
Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cakepans.

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.

Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.


Yield

Makes 10 to 12 servings

Pie for today:




Prep. Time: If you make your own pastry you will need 30 minutes to prepare and possible 30 minutes to chill.

Cook Time: 45 mins.

Preheat oven: 350 degrees


Ingredients

1-10 oz. jar Sorrell Ridge Strawberry
2 eggs
3 tablespoons all-purpose flour
1 tablespoon margarine, melted
1/4 cup ground walnuts


You will need 2 pastry rounds for this recipe.

1. Line a standard 9" glass pie pan that has been greased with vegetable spray with one pastry round. Place into the pan without stretching and form an edge with your fingers by rolling the dough in once over and pinching down rather than pulling the dough over the edge of the pan. This will create a tart-like edge rather than a standard pie crust edge. Prick the bottom and sides all over with a fork. Bake for 15 minutes until the pastry turns a light brown. Remove from oven. Sprinkle the bottom of the baked crust with the 1/4 cup of ground walnuts. While the bottom pastry is baking, you will want to keep your top round chilled in the refrigerator.

2. To make the filling, pour the jar of Strawberry Sorrell Ridge into a bowl. Now beat in the two eggs. Next, with a sifter, sift in the 3 tablespoons of flour a little at a time while stirring so that you do not form any lumps. Your filling is done. Pour the filling into your prepared bottom pastry. This simple recipe also makes a fantastic blueberry pie. All you have to do is replace the Strawberry Sorrell Ridge with the Blueberry. The rest of the recipe remains the same. Now you are ready for your top pastry.

3. Remove your second round of pastry from the refrigerator and cut into 8 to 10 strips. Form a lattice work over the top of the pie by weaving the strips across the top. Cut any excess length off the strips after you weave them just leaving enough length to press the ends against the edge of the bottom pastry. Brush the margarine over the strips of dough. Now bake your pie for about 30 minutes until the lattice work pastry turns a golden brown.

4. Serve your pie either warm or chilled with frozen vanilla yogurt or a topping made of whipped light cream cheese sweetened with additional Sorrell Ridge.

Makes 8 to 10 servings.

Chocolate Chip Cookies

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts


Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

VE just started their own recipe exchange thread on their forums. Anyone have suggestions to add here?

The recipe for cake at the place I work is as follows: Get large bacon tray, mixing bowl and stirring utensil, pour cake mix in bowl with eggs and milk, mix, pour in tray, put in oven, cover in glaze, cut into 30 something pieces, you now have CAKE

Bassie999 wrote:Pie for today:




Prep. Time: If you make your own pastry you will need 30 minutes to prepare and possible 30 minutes to chill.

Cook Time: 45 mins.

Preheat oven: 350 degrees


Ingredients

1-10 oz. jar Sorrell Ridge Strawberry
2 eggs
3 tablespoons all-purpose flour
1 tablespoon margarine, melted
1/4 cup ground walnuts


You will need 2 pastry rounds for this recipe.

1. Line a standard 9" glass pie pan that has been greased with vegetable spray with one pastry round. Place into the pan without stretching and form an edge with your fingers by rolling the dough in once over and pinching down rather than pulling the dough over the edge of the pan. This will create a tart-like edge rather than a standard pie crust edge. Prick the bottom and sides all over with a fork. Bake for 15 minutes until the pastry turns a light brown. Remove from oven. Sprinkle the bottom of the baked crust with the 1/4 cup of ground walnuts. While the bottom pastry is baking, you will want to keep your top round chilled in the refrigerator.

2. To make the filling, pour the jar of Strawberry Sorrell Ridge into a bowl. Now beat in the two eggs. Next, with a sifter, sift in the 3 tablespoons of flour a little at a time while stirring so that you do not form any lumps. Your filling is done. Pour the filling into your prepared bottom pastry. This simple recipe also makes a fantastic blueberry pie. All you have to do is replace the Strawberry Sorrell Ridge with the Blueberry. The rest of the recipe remains the same. Now you are ready for your top pastry.

3. Remove your second round of pastry from the refrigerator and cut into 8 to 10 strips. Form a lattice work over the top of the pie by weaving the strips across the top. Cut any excess length off the strips after you weave them just leaving enough length to press the ends against the edge of the bottom pastry. Brush the margarine over the strips of dough. Now bake your pie for about 30 minutes until the lattice work pastry turns a golden brown.

4. Serve your pie either warm or chilled with frozen vanilla yogurt or a topping made of whipped light cream cheese sweetened with additional Sorrell Ridge.

Makes 8 to 10 servings.

That is neither a pie OR a cake. It is a tart!

Gazongola wrote:

That is neither a pie OR a cake. It is a tart!

YOU'RE A TART!!

(But seriously, what's the difference?)

ArgonV wrote:

Gazongola wrote:

That is neither a pie OR a cake. It is a tart!

YOU'RE A TART!!

(But seriously, what's the difference?)

A tart is a pie without a top ^^ I'm not minister of tea and cake for nothing. On closer inspection, the picture is of a tart, the recipe is of a pie.

Here's a new one. Typical Dutch "boterkoek" ("buttercake")



It's a rich, buttery, dense cake. The key to making it, is keep the ingredients, and also your hands, cold while working the dough.

It's very simple, and I made one in 10 minutes last weekend (excluding the baking in the oven, which takes about 25 minutes).

Ingredients
250 g flour
125 g sugar
225 g very cold hard butter
1/4 teaspoon salt
1 teaspoon vanilla
1 egg, lightly beaten

Directions
1 Butter a 8" / 24cm springform pan.
2Pre-heat the oven to 350 degrees F. / 175 degrees C.
3 Sift flour and sugar in a bowl.
4 Add butter, salt, and vanilla.
5 Cut the butter into small pieces and knead lightly with a cool hand or utensil until it holds together.
6 Don't work too much (or the butter becomes too soft, which ruins the cake).
7 put the dough in the pan, maximum hight appr. 2 cm.
8 Brush the top with the egg.
9 Place the pan just below the middle of the oven and bake about 25-30 minutes or until it's a golden brown.
10 Cool in the pan, release the spring, and remove cake.
11 Serve in thin slices- it is rich!

I really like this one, because it's very simple. Makes you really fat though...